Old fashioned pork sausagemeat stuffing with onions, mushrooms and chestnuts. It's easy to add your favourite ingredients too, such as cranberries, celery, leeks or walnuts.
Ovenproof dish - size 24 cm X 16 cm, (6.5 X 9.5 inches) approximately.
Frying pan or skillet
Sharp knife
Chopping board
Wooden spoon
Ingredients
400gpork sausages6 sausages on average
1onion
155gsmoked baconlardons
100gmushrooms
1tablespoondried mixed herbs
90gchestnuts
1egg
150gfresh breadcrumbs3 slices on average
1tablespoonvegetable oil
1tablespoonbutter
1teaspoonpepper
Instructions
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
Peel the onions and chop the onions and mushrooms to the same size as the lardons.
Heat the oil in a medium frying pan and add the lardons, chopped onions and mushrooms. Cook for 3 to 5 minutes over a medium heat until softened, then allow to cool.
Make a slit down the length of the sausages and remove the sausage meat, then put the sausage meat into a bowl and use a fork to break it up.
Chop the chestnuts into small pieces and add to the sausage meat, along with the onion mixture, breadcrumbs, herbs, seasoning and egg.
Transfer to an oven proof baking dish and dot with the butter.
Bake for 45 minutes or 30 minutes for individual balls.
Cover loosely with foil and allow to stand for 5 to 10 minutes before serving.